Bread & Butter Bakery

2-2D: .07(3)(a)Observed hand sink in the kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge replaced soap with new bag.

2-2D: .06(2)(c)Observed hand sink with a temperature of 81 degrees Fahrenheit. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

6-1A: .04(6)(f)Observed quiches and chicken salad in the fresh cases not holding at the proper temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

1-2B: .03(3)(a)Observed no CFSM certification posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf) Corrective Actions: Person in charge provided a copy of his CFSM certification.

2-2B: .03(5)(j)1&2Observed employee drinking a cup off coffee while walking through out the kitchen. Observed a tumbler sitting on the prep table where the acai bowls are made. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Tumbler was relocated. Employee was educated on proper location to consume drinks.

2-2D: .06(2)(l)Observed a chest freezer blocking the hand sink causing more than 25ft to be taken to get to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Chest freezer was relocated to make the hand sink easily accessible.

6-2: .04(6)(h)Observed facility not updating dates when making new food items. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: All date labels that were expired were correct with the correct dates.

15A: .05(6)(a)Observed chipped/cracked plastic tops to some dry goods containers like flour. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: Plastic tops were exchanged with none broken chipped or cracked tops.

17D: .07(4)(b)Observed employee belonging stored under the prep table along with food for the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Personal items were relocated to designated areas.